Every night, Ben and I try to spend few minutes reading for leisure. Most of the time, he reaches for the latest prize-winning nonfiction, and I opt for (surprise!) a cooking magazine. It suits us. He can count on me for an unending supply of fresh dinners like today’s Healthy Shrimp Scampi with Zucchini Noodles, and I can rest assured that he’ll always have an intelligent topic for us to discuss while we eat them.

Skinny Shrimp Scampi with Zucchini Noodles. Easy, low carb version of the classic pasta dish that can be made without wine. Recipe at wellplated.com | @wellplated

Well, except for that one time he was reading about a shipwreck in the Arctic Ocean, and I kept changing the subject. As someone who is freezing when the temperature dips below 68 degrees, I can only handle so much information about surviving amongst ice caps.

Meanwhile, on my side of the bed, the reading material is much warmer. The most recent magazines to land on our doorstep have been filled with gorgeous, glossy photos of a food group that is hitting its peak: VEGETABLES.

Summer is produce primetime. If you’ve been looking to incorporate more veggies into your diet, there could not be a better time of year (or a better recipe!) to begin.

Light Shrimp Scampi recipe without wine. Recipe at wellplated.com | @wellplated

The Making of Healthy Shrimp Scampi

Although I’m conscious of making sure we have vegetables at every meal, with the exception of hearty, main dish salads, I typically serve them on the side versus as the true base of the dish.

After a solid hour of ogling magazine spreads depicting epic, veggie-centric, farm-to-table feasts (including one prepared by the author of my latest cookbook impulse buy), however, I decided that it was time to take my vegetable game one step farther: zucchini noodles.

{Side note: have you ever noticed how many different shapes of glassware and dishware are used in those farm table photo shoots? Does every barn have a bottomless supply of custom pottery and mason jars just waiting to be placed at the table on a casual Tuesday night? If so, I’m a little jealous…of the supply, not the clean up.}

Back to Healthy Shrimp Scampi!

This healthy shrimp recipe a lightened-up, veggie-fied twist on classic shrimp scampi, a dish traditionally made with pasta, butter, lemon, more butter, garlic, and extra butter. I kept the essentials—the garlic, lemon, Parm, and, yes, the butter—but modified the amounts of each to make the recipe more balanced. (Sidenote: My Baked Shrimp Scampi and Garlic Shrimp with Quinoa are two other healthy shrimp recipes inspired by shrimp scampi!)

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic, easy shrimp pasta dish that’s low carb and full of flavor! Recipe at wellplated.com | @wellplated

The biggest, most obvious healthy shrimp scampi swap is that I’ve replaced the traditional pasta noodles with zucchini noodles (a.k.a. zoodles) I made using this spiralizer. I am a relative latecomer to the sprializer game, but I am oh so happy to be here at last.

Not only are the zoodles a healthy, low-calorie, and low-carb option to replace pasta, but their mild flavor can easily adapt to a wide range of flavors, including the heap of lemon and garlic you’ll find in this light shrimp scampi recipe. (Looking to use up more zucchini? Try this fast and easy Zucchini Stir Fry.)

Recipe Adaptations

  • To Add Pasta. If you aren’t ready to go all veg, you can also do a 50-50 blend of zucchini noodles and whole wheat pasta noodles. (Looking for another veg-heavy noodle dish? Garlic Shrimp Pasta or Healthy Shrimp Pad Thai might fit the bill!)
  • Shrimp Scampi with Wine. To make the recipe as accessible as possible, I made this healthy shrimp scampi without wine, opting for chicken stock instead. Most shrimp scampi recipes do call for wine, so if you’d like to stick with tradition (or need another good reason to open a bottle), you can certainly add any dry white wine you’d also enjoy sipping alongside your serving.

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic recipe that’s easy, low carb, and full of flavor! Made with garlic, lemon, and red pepper flake for a little spice. Recipe at wellplated.com | @wellplated

More Healthy Shrimp Recipes To Enjoy

Tools Used to Make This Recipe

Skinny Shrimp Scampi with Zucchini Noodles. Easy, low carb version of the classic pasta dish that can be made without wine. Recipe at wellplated.com | @wellplated

Healthy Shrimp Scampi with Zucchini Noodles

4.89 from 70 votes
Healthy Shrimp Scampi with Zucchini Noodles. Easy, low-carb version of the classic shrimp pasta dish that's flavorful, quick to make, and so delicious!

Prep: 15 mins
Cook: 10 mins
Total: 25 mins

Servings: 4 servings


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic minced (about 1 1/2 tablespoons)
  • 1 pound large raw shrimp peeled and deveined with tails on (fresh or frozen and thawed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or white wine
  • Zest of 1/2 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 pounds zucchini noodles from about 4 medium zucchini
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons freshly grated Parmesan


  • Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
  • Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.


Calories: 224kcalCarbohydrates: 9gProtein: 27gFat: 9gSaturated Fat: 3gCholesterol: 295mgPotassium: 596mgFiber: 2gSugar: 5gVitamin A: 520IUVitamin C: 42.4mgCalcium: 227mgIron: 3.2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Thank you for this recipe.  I have always made scampi with too much butter and olive oil…not healthy. We are trying to eat at least fish twice a week for dinner and maybe once a week for canned tuna or canned salmon for lunch in a salad.

  2. Love this recipe! We have made it a ton of times and modified it by adding homemade sourdough noodles and extra broth. Our 2 and 5 year old love it along with the adults, but minimize the lemon/peppers for the kids (we have one that doesn’t like anything spicy).5 stars

    1. Diane, I am so so pleased to hear it! Thanks for taking time to share this lovely review and the tweaks that make it just right for you!

  3. Thank you for this recipe, I made it tonight and it was delicious. I added some red pepper and I had a few stalks of asparagus so I chopped those up and cooked them with the shallots. I only had one zucchini so I added some regular pasta to it and a handful of spinach at the end.  I will definitely be making this again it was a big hit with the family. 5 stars

  4. Very good!  I didn’t follow the recipe exactly because of the amount of shrimp I had. My shrimp were precooked so I added them just before the zucchini  to heat them up. I also added more green onions and added artichoke hearts.  I used chicken broth with a little cornstarch.  A quick , easy recipe to keep.5 stars

  5. This recipe was delicious. I did not vary any ingredients and the flavor was perfect. It was quick. Oh, I did use yellow zucchini and green because that’s what I had on hand.5 stars

  6. I’m trying to lose weight and have been looking for healthy alternatives to foods I enjoy (like pasta). This recipe was so quick and easy and tasted delicious. It felt like getting to eat a comfort food without the guilt of calories or processed carbs. I actually left out the butter and only used the olive oil just to make it even leaner. I’ll definitely make this again. Might add some diced tomatoes or other veggies next time.5 stars

  7. So delicious and very filling; my husband finished it all off! I used frozen zoodles from Costco and my mistake was not cooking them separately and then adding them to the shrimp…lots of extra liquid. I just drained the majority of the liquid and sautéed everything for a minute. Thank you for the recipe, Erin!5 stars

  8. This has become my go-to Shrimp Scampi recipe and I recommend it to all my friends. Using Zucchini instead of Linguine lowers my carb count for the day and I feel so decadent eating such a healthy meal.5 stars

  9. This was incredible. Just added it to my favorites (short) list! I was looking for something ‘decadent’ but healthy to celebrate my Birthday and this was perfect! (I used Chicken Broth because my kids prefer that to wine, I make shrimp scampi often enough (but have never found ‘the recipe to keep for future’, this is it! Next time I will use just a tad less red pepper flakes and a tad less lemon juice. Both were strong flavors, that I enjoyed, but the rest of the family thought could be less strong.) LOVED IT!5 stars

  10. I was so looking forward to this recipe but sadly it was not good. First off, I suggest using 1 clove from the shallot. Not the entire shallot as it calls for. In my opinion, it was way too lemony and I’d omit the lemon zest all together. The pepper flakes took over the whole dish so if you don’t like spicy, I’d leave it out. Just wasn’t tasty at all.

    1. I’m sorry to hear that this dish wasn’t to your tastes. I know it’s frustrating to try a new recipe and not enjoy it, so I truly wish it would’ve been a hit for you!

  11. A-mazing! Since I made your scrumptious shrimp and quinoa recipe last night, I just made the zucchini noodles as listed as a side. I am making them again tomorrow; that’s how good they were. My husband hates zucchini and loved this noodle twist. Next week, I’ll make this dish for my shrimp-loving grandbabies! Healthy, easy, delicious!5 stars

  12. Yum!
    I made a few modifications & followed the advice to salt the zucchini spirals 15 minutes before cooking.
    I used vegan butter (Miyokos), vegan parmesan cheese (earth island) & white wine (a dry sauv blanc from New Zealand) instead of veg broth.

    Simply delicious. Thank you for inspiring me!5 stars

  13. SO DELISH AND SO EASY! I love zoodles and this recipe is definitely a new staple. If you are hesitant about zoodles this is a great first recipe; it is so flavorful and you can’t even taste the zucchini.5 stars

  14. I’m very interested in trying this recipe but am trying to keep the sodium level low. 1527 mg seems very high based on the ingredients. Is this correct per serving? I know I can just reduce the kosher salt.

    1. Hi Robert! The numbers are just an estimate based on the ingredients I used. If they’re important to you, I’d recommend using an online calculator like MyFitnessPal to input your exact ingredients for the most accurate numbers. I hope this helps and that you enjoy the recipe!

  15. We loved this recipe!! I didn’t have any zucchini, so I had to use butternut squash noodles and a little less lemon juice. Tonight I’m using the zucchini, can’t wait!! I even went and bought me a spiralizer5 stars

  16. Since my wife (and I) have recently decided to decrease our carbohydrates I found this recipe and made it. Unfortunately, I forgot to include the lemon juice that my wife said would have brightened this dish up. No matter, we both loved it. Flavorful, simple, quick and easy to make. This will definitely go into my regular recipe rotation for us to enjoy often.5 stars

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